Cooking with Fire: From Roasting on a Spit to Baking in a Tannur, Rediscovered Techniques and Recipes That Capture the Flavors of Wood-Fired Cooking

Cooking with Fire: From Roasting on a Spit to Baking in a Tannur, Rediscovered Techniques and Recipes That Capture the Flavors of Wood-Fired Cooking

Paula Marcoux

Language: English

Pages: 321

ISBN: 2:00281901

Format: PDF / Kindle (mobi) / ePub

Cooking with live fire goes way beyond the barbecue grill. Rediscover the pleasures of a variety of unconventional techniques, from roasting pork on a spit to baking bread in ashes, searing fish on a griddle, roasting vegetables in a fireplace, making soup in a cast-iron pot, baking pizza in a wood-fired oven, cooking bacon on a stick, and much, much more. Includes 100 recipes for everything from roasted rabbit and fish chowder to baguettes and burnt cream.













in the fire and some of the mussels don’t open, gather them up and rearrange them with new pine needles for a quick encore pyre. 34 A Fire and a Stick 622158CookwFire3rdPages.indd 34 1/23/14 9:04 AM 35 Baking Bread under the Ashes 622158CookwFire3rdPages.indd 35 1/23/14 9:05 AM 622158CookwFire3rdPages.indd 36 1/23/14 9:05 AM 2. A Few Simple Tools So far, we’ve done quite a bit with very little gear. A modicum of additional equipment, though, will help to manage larger items by the

relatively recent days of iron spits, biodegradable. A low-tech rotisserie requires only a well-formed stick of the proper weight and gauge for the item to be roasted, perhaps some smaller sticks for secure fastening, and a couple of props to act as andirons — no more than small stumps or crotchets of wood driven into the ground. Most hearths found by archaeologists dating from before the Neolithic period, therefore, don’t reveal many specifics about the cooking techniques used in them: a scatter

that same chicken in a snugly fitting clay pot with a glass of wine and some salt, pasting the pot lid on with a flour and water slurry, and setting it down in the coals and ashes. Each result is excellent in its own way; it all depends on whether you are looking to make chicken in an excellent broth or an elixir of chicken. Some seventeenth-century cooks intensified this effect with a technique called “smoring”: sealing the seasoned chicken or rabbit or duck into a small clay 132 Pots and Pans

pinches of salt, pepper, and cayenne in a clean paper bag. 3. Set up a deep-frying arrangement over a bed of coals and feed the fire with small dry wood, gradually heating the oil. Have all the ingredients and equipment ready to go. 4. Shake about a quarter of the smelts at a time with the flour mixture, then fry them quickly in the hot (375°F) oil. Drain on racks for a few minutes, then serve hot, sprinkled with parsley. Accompany with lemon wedges, relish, and crusty bread or boiled new

leave it out in the sun to dry while your wood turns to hot coals. Then take a rake and make a space under the coals for the fish, putting the fish in between the coals. After that, you cover the fish with coals completely for about 25 minutes. After you remove the fish, you can crack open the clay with a rock or anything, and it should be fine.” “Fine” is an understatement. Scales and (for birds) feathers just come off with the baked clay, leaving tender, moist, perfectly cooked flesh. And,

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